Study Programme

Study Programme

Each module addresses and specialized areas, which together offer a comprenhensive perspective on food fermentation and applied biotechnology. The curricular structure is designed in progressive phases which allow for students to acquire fundamental skills and advance towards specialized and practical application. 

Module 1: Fermented Food Science and Technology (29 ECTS): Explores enzymatic and microbiological principles for their application in food fermentation biotechnology. Provides tools for the analysis and characterization of food matrices, also having consideration for quality control of the processes and products obtained. 

Module 2: Advanced Culinary Techniques and Processes (12 ECTS): Develops practical skills in creating and designing innovative fermented foods, applying culinary techniques. 

Module 3: Anthropology, Sociology, and the Culture of Fermentation (11 ECTS): Addresses fermentation practices from an anthropoligical and sociological perpective, analyzing how they reflect and influence traditions, cultural identities, and social dynamics at a gloval level. 

Module 4: Research and Innovation in Gastronomy(10 ECTS): Integrates technical knowledge and research methodologies to address challenges in the food industry.

Module 5: Master's Thesis (28 ECTS): Develop and present a final thesis in cooperation with companies, research centers, or academic institutions. The thesis will allow you to apply the acquired knowledge and develop innovative solutions in professional enviroment.

 

 

 

Learning by doing

During 2 years of the master's degree, you will carry out practical projects in real environments and work in leading companies that allow you to assimilate the concepts necessary to become a professional. 

Learn abour our project-based learning